Grilled Teriyaki Chicken with Homemade Teriyaki Sauce
This is the best Grilled Teriyaki Chicken recipe! Made with a ridiculously delicious (and easy) teriyaki sauce and tender grilled chicken, Grilled Teriyaki Chicken is sweet, tangy, sticky, and insanely flavorful. You will find yourself making this easy chicken recipe on repeat!
When it comes to delicious grilled chicken, it is all about building flavor. From Grilled BBQ Chicken Breast to Greek Chicken to Jerk Chicken Kabobs to Grilled Teriyaki Chicken, these are the recipes I count on for flavorful grilled chicken.
And my one of my personal favorites is this Grilled Teriyaki Chicken recipe! It is beyond delicious and incredibly easy to make! Trust me, you want to try this one!
Reasons to Love Grilled Teriyaki Chicken
- Flavorful. Sweet, tangy, and slightly sticky, this Grilled Teriyaki Chicken is the definition of winner winner chicken dinner!
- Healthier Alternative. Instead of relying on store-bought sauces with added preservatives and high sodium levels, this recipe uses a homemade teriyaki sauce that is better for you, easy to make, and perfectly delicious.
- Incredibly Easy Recipe. This recipe takes minutes of prep and can be marinated up to 12 hours in advance, making Grilled Teriyaki Chicken an easy dinner option any night of the week.
Ingredients for Grilled Teriyaki Chicken
- Chicken: This recipe for grilled teriyaki chicken can be made with either boneless skinless chicken breasts or thighs.
- Homemade Teriyaki Sauce: The teriyaki sauce is made with 100% pineapple juice, soy sauce, honey, garlic, ginger rice wine vinegar, and Mirin.
- Cornstarch: A cornstarch slurry is used to thicken the teriyaki sauce and glaze the chicken after it has been grilled.
How to Make Grilled Teriyaki Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Make Homemade Teriyaki Sauce
Just like my recipe for Instant Pot Teriyaki Chicken, what makes this recipe stand out above the rest, is the homemade teriyaki sauce. We will use this sauce to both marinate and glaze the chicken, which will yield an intensely flavored Teriyaki Chicken.
Marinate the Chicken
Allowing the chicken to marinate in some of prepared teriyaki sauce will infuse the chicken with flavor and work to gently tenderize the chicken. It is best to allow the the chicken to marinate in the refrigerator for at least 1 hour or up to 12 hours.
Grill Teriyaki Chicken
Once the chicken has marinated, remove the chicken from the marinade and discard the marinade. Grill on a preheated, greased grill for 4-6 minutes per side or until the center of the breast or thigh registers 165 degrees F.
Thicken Reserved Teriyaki Sauce
While the chicken is grilling, use that time to thicken the reserved teriyaki sauce by simmering it with a cornstarch slurry. It forms a thick, rich glaze that will add so much flavor to the already flavorful chicken.
Glaze Grilled Chicken with Teriyaki Sauce
Once the chicken is fully cooked, remove it from the grill and generously coat it with the thickened teriyaki sauce. Let rest for 5 minutes to let the juices redistribute and then serve the teriyaki chicken.
Recipe Modifications
- Keep it Gluten-Free: Replace the soy sauce with Tamari or gluten-free soy sauce.
- No Mirin? Mirin is a sweet Japanese wine that will add acidity and sweetness to the sauce. If you don’t have mirin on hand, feel free to use sweet Marsala, Sherry wine in its place. If you don’t want to cook with alcohol, use additional rice wine vinegar along with an additional tablespoon of honey, to counteract the acidity of the vinegar.
- Use Arrowroot in Place of Cornstarch: A bit of cornstarch will help to thicken up the teriyaki sauce. If you need this recipe to be corn-free, use an equal amount of arrowroot powder in place of the cornstarch.
Storage Instructions
- Refrigerate: If you happen to have any leftover teriyaki chicken, store it in the refrigerator for up to 3 days in an airtight container.
- Ideas for Leftovers: Gently warm the leftover chicken in the microwave to enjoy or dice it up and serve in Fried Rice , Asian Noodle Salad, or Caribbean Salad and give new life to your leftovers.
More Favorite Grilling Recipes
If you tried out this recipe for Grilled Teriyaki Chicken, I would love for you to leave a comment and review below.
Grilled Teriyaki Chicken
Made with a ridiculously delicious teriyaki sauce and tender grilled chicken, Grilled Teriyaki Chicken is sweet, tangy, sticky, and insanely flavorful.
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Servings: 6
Calories: 210kcal
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Instructions
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Prepare the Teriyaki Sauce: In a medium mixing bowl, whisk together pineapple juice, soy sauce, mirin, vinegar, honey, garlic, and ginger. Remove ¾ cup of the sauce, reserving to use for later. Store the reserved sauce in a sealed container in the refrigerator until ready to use.
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Marinate Chicken: Trim the chicken of any fat if needed and then place it into a large storage bag. Pour the remaining marinade over the chicken. Seal the bag and shake/rub the marinade over the chicken. Cover and refrigerate for at least 1 hour or up to 12 hours.
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Preheat Grill: When ready to cook, preheat a grill or grill pan to medium-high heat. Brush the grates with oil.
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Grill Chicken: Remove the chicken from the marinade, discard the marinade, and place the chicken onto the grill. Grill the chicken for 4-6 minutes, then flip and continue to cook for an additional 4 minutes, or until the center registers 165 degrees F. Plan to cook closer to 6-8 minutes per side for chicken thighs and 4-6 minutes per side for chicken breasts.
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Thicken Teriyaki Sauce: While the chicken is grilling, heat the reserved teriyaki sauce in a small saucepan until simmering. Whisk together the cornstarch and water until well combined, then whisk into the sauce. Reduce the heat to medium-low, and cook, stirring constantly, for 1-2 minutes or until thickened. Remove from the heat.
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Remove the cooked chicken from the grill and brush with the teriyaki sauce. Let rest 5-10 minute prior to serving to keep the chicken tender and moist. Serve with additional teriyaki sauce on the side and sliced green onions and sesame seeds if desired.
Notes
Mirin Substitute: If you don’t have mirin on hand, feel free to use sweet Marsala or Sherry wine in its place. If you don’t want to cook with alcohol, use an additional ¼ cup of rice wine vinegar along with an additional tablespoon of honey or brown sugar to counteract the acidity of the vinegar.
Corn-Free Modification: Use an equal amount of arrowroot powder in place of the cornstarch.
Storage: Leftover Grilled Chicken Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. Leftover teriyaki sauce can be stored in a separate airtight container for up to 5 days. Reheat the chicken lightly over low heat on the stove or on the grill and serve with any leftover teriyaki sauce.
Serving with Grilled Pineapple: To grill the pineapple, I suggest grilling over medium heat on a lightly greased grill. I do this while the chicken is resting. Grill for 2-3 minutes per side and then remove from the grill and glaze with the teriyaki sauce and serve with the chicken.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 598mg | Potassium: 529mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
